• 한국의류학회지
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• 제33권4호
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• pp.655-665
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• 2009

The purpose of this study is to find out the Korean fashion brand purchasing behavior of Chinese woman college students who would be the one of major customers in Chinese market along with their preferences of Korean wave and fashion leadership. The data was collected from 379 Chinese female college students on Qingdao, China. The results based on the data analysis were as follows. 1. The students's preferences for Korean wave about Korean drama, popular song, films were relatively high. 2. Chinese female college students's evaluation of Korean fashion brand was high, especially, for the fashion trend, design/style, color, cutting and sewing, fitting, and material. However, they valued that its price was expensive. 3. The fashion leadership was classified as fashion innovation or fashion opinion leadership. 9.0% of the respondents were fashion dual leaders who were fashion innovator and fashion opinion leader. 4. The higher family income of the respondents was the better fashion leadership, preferences for Korean wave, perceived quality and attitude toward Korean fashion brand. The results showed that promotion strategy focused on keeping the Korean wave through drama, films, and popular song. And the development of high fashion brand and the word of mouth marketing through fashion dual leader were also needed in order to make inroads into China market.

• 동아시아식생활학회지
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• 제21권5호
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• pp.771-778
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• 2011

This study surveyed the performance of food styling and recognition and utility properties of menu development for cooks in a super deluxe hotel. The questionnaires developed for this study were distributed to 400 males and females aged 20 and over. A total of 375 questionnaires were used for analysis (93.8%), and statistical analysis was completed using SPSS (version 14.0) for descriptive analysis and ${\chi}^2$-test. The most important item in food styling was 'harmony of food shape' (40.2%), and second ranked was 'harmony of food color' (23.4%). The most difficult item in food styling was 'lack of professional knowledge' (38.3%) followed by 'lack of creativity' (27.7%). In recognition of menu development, the importance of menu development and promotion was 3.82, and personal satisfaction after menu development was 3.29. Important items in menu development were 'taste' (41.8%) and 'use of new ingredient' (28.5%). When using newly developed menu, the ratio of selling new menu was '30~50%' at 42.7%, and the average selling period of new menu was '3~6 months' at 40.5%. For the effect of new menu on sales, 94.1% were aware of this effect, and to actively promote menu development, 'providing incentive' (35.7%), 'training in/out of country' (20.8%), 'self motivation' (17.3%), 'financial support' (14.7%), and 'motive' (11.5%) were all necessary requirements. In order to improve cooking performance, continued education on food styling and menu development along with the company's full support are required. Further, thorough training of employees is needed along with a high quality incentive policy needs to be done. In addition, to make the new menu profitable, an active marketing strategy must be employed, which will require further study.

• Applied Biological Chemistry
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• 제50권3호
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• pp.217-223
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• 2007

화장품에 폴리페놀을 다량 첨가 시 색소가 문제시 될 수 있어 이를 제거하기 위하여 폴리페놀을 첨가한 토너와 에센스에 방사선을 5, 10, 20 kGy로 조사하고, 조사량에 따른 암세포증식 억제능을 검토하였다. 암세포 증식 억제능 측정 결과 모든 세포주(B16F10, G361, A549, HT-29)에 대하여 폴리페놀이 첨가된 토너와 에센스는 500 ppm에서 80% 이상의 증식 억제능을 나타내었으며, 특히 human melanoma(G361)에서는 100 ppm에서 80% 이상의 뛰어난 암세포 증식 억제 효과를 나타내었으며, 방사선 조사량이 증가해도 폴리페놀의 활성이 유지되었다. 또한, 방사선 조사량이 증가 할수록 색이 점차적으로 옅어짐을 확인할 수 있었다. 이와 같은 결과로 미루어 보아 녹차 폴리페놀을 토너와 에센스에 첨가했을 때 암세포증식 억제능이 우수하였으며, 화장품에 첨가 시 나타나는 색소문제는 방사선 조사를 이용하여 개선이 될 것으로 사료된다.

• International Journal of Costume and Fashion
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• 제11권2호
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• pp.13-24
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• 2011

This study explores the opportunities for new market of traditional Korean costumes, Hanbok, following not only the consumer's needs and wants, but marketing trends of fashion industry. This paper is the exploratory consumer research of fusion Hanbok, it aims at examining how consumers wear fusion Hanbok. Study participants were limited to mothers who wore Korean-fusion Hanbok to their baby's first birthday party once or more. A total of 221 respondents completed online questionnaires. The results of this study are as follows. First, regarding the reasons of wearing fusion Hanbok is a beautiful and traditional dress although traditional Hanbok is uncomfortable and inconvenient. Second, the most satisfactory aspect of fusion Hanbok was found to be its design. Satisfaction with the color, size and length was also high. Third, most female consumers in their 20s and 30s have stronger preferences for and intentions of purchasing fusion Hanbok. Some people criticize that as fusion Hanbok is westernized in its designs and materials, it has lost the classical beauty and impression of traditional Hanbok. However, if no one routinely wears Hanbok, Hanbok will never be popularized or globalized. This study suggest that traditional Hanbok should be improved by developing effective merchandising strategies based on consumer needs for traditional Hanbok such as various product assortment and promotion strategies using traditional Korean beauty. So, traditional Hanbok could be retained and succeeded in the future by improving consumers' dissatisfactions of traditional Hanbok and creating the new market of traditional Hanbok in which fusion Hanbok are produced focused on consumers' needs and market environments.

• 디자인학연구
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• 제17권2호
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• pp.373-382
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• 2004

고려인삼은 예로부터 신비의 영약으로 불려질 만큼 뛰어난 효능을 인정받아 왔다. 인삼을 수분함량 14% 이하가 되도록 하는 가공건조를 통하여 만들어진 홍삼은 부피와 무게를 감소시켜 저장과 운반이 용이해진다. 이 때 특히 사포닌을 비롯한 인삼의 유효성분들이 추가로 생성된다. 고려홍삼에 대한 선행연구들은 홍삼이 두뇌활동 촉진을 비롯한 항암작용, 인슐린억제작용, 지질대사 개선 등과 같은 성인병 치료 및 예방 효과가 있음을 입증하고 있으며, 최근에는 에이즈와 비만치료 효과에 이르기까지 다양한 효능이 밝혀지고 있다. 이처럼 고려홍삼은 약효와 품질의 우수성으로 인하여 세계인삼시장에서 인정받고 있으나, 증가된 생산과 수요, 수출 부진 등으로 인한 어려움을 겪고 있다. 실제 판매와 밀접한 관계가 있는 패키지 디자인에 대한 문제점과 개선 전략 등 디자인 측면에서의 연구는 매우 미흡한 실정이다. 따라서 변화하는 사회 환경과 국제 시장에 대응하는 적절한 패키지디자인 방안이 요구되고 있다. 본 논문에서는 홍삼제품 특성과 시장 환경의 변화, 그리고 세계인삼시장의 현황과 같은 실질적인 분석 결과를 바탕으로 국내외 홍삼과 홍삼류 제품들의 종류 및 패키지 실태를 비교, 분석하여 그 문제점과 해결방안을 모색해 본다. 이를 위한 홍삼제품은 크게 홍삼근류, 진액제품, 분말, 캡슐 및 타블렛, 드링크, 연질제품, 차 그리고 기타 캔디 등으로 나누어 살펴보았다. 앞으로 우리는 이러한 문제점과 방안을 바탕으로 적절한 포장재와 포장방법, 포장단위를 배려한 패키지디자인을 개발하는데 관심을 두어야 할 것이다.

• 패션비즈니스
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• 제8권1호
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• pp.117-132
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• 2004

The purpose of this study is to analyze consumers attitude toward PPL (Product Placement) of fashion products on TV, with regarding PPL as a new-communication sphere of marketing. This study used a questionnaire method, and the results of the analysis are as follows. First, as for the information availability of PPL related to fashion products on TV, it was shown to be higher in order of trend, brand, color, practicability, price and material. Second, as a result of analyzing, through 11 items, the attitude on PPL experience of fashion products on TV, there were many positive responses as to 5 items (The commodity with PPL is the product of a renowned brand, The commodity with PPL is the expensive product, An image of the product with PPL becomes good, The product with PPL is suitable to the mood in a drama, I try to think whether the product with PPL matches with myself), and there were more negative responses as to 6 items (Because of desiring to know a brand of the product with PPL, I look for it, The product with PPL is practical, The product with PPL is same as the real situation, I will also buy the product with PPL, Because there are too many commodities with PPL, I become angry, In case of facing PPL, I change a channel). Third, it was shown that the purchase experience and purchase intention as to the product with PPL on TV, have a positive correlation with TV viewing time and with whether or not re-approval as to PPL of a specific company. Also, the purchase experience as to the product with PPL on TV was shown much in the group of viewing TV via internet and in the group of using the digital TV broadcasting. The purchase intention as to the product with PPL on TV was shown higher in the group of using much cable TV broadcasting and general TV broadcasting, while the group of viewing TV via internet had purchase experience, but the response of not having intention of repurchasing was the highest.

• 한국식생활문화학회지
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• 제27권6호
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• pp.627-635
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• 2012

This study was conducted to investigate the preference for and recognition of Makgeolli by foreign students to determine its potential for export. From March 15 to 29, 2010, 300 students from four universities (Kyung-Hee University, Hankuk University of Foreign Studies, Yonsei University, Chung-Ang University) were surveyed and data from 287 subjects were used for subsequent analyses. The recognition of Makgeolli was as follows: 40.3% knew that Makgeolli's was fermented alcohol; 49.5% knew its proof; 85.7% knew that rice and wheat were the main ingredients of Makgeolli; 72.8% knew it was Korean traditional alcohol. The preference for Makgeolli's was as follows: flavor (3.46), color (3.43), aroma (3.30), texture (3.28), reverberation (3.36), shape of glass (3.51) and Korean bar (3.72), which were slightly high. However, hangover (3.02) and plastic bottle (3.08) had lower values than the other variables. Overall, participants were likely to recommend Makgeolli to others (Male 3.57, Female 3.72), but they did not think that it is a good ingredient for food (2.91). The opportunity for the globalization of Makgeolli appeared to be high (Male 3.57, Female 3.74). To improve the export of Makgoelli, respondents reported that a better marketing strategy (37%) and new type of bottle (42.8%) were needed.

• 대한한방내과학회지
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• 제35권3호
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• pp.354-365
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• 2014

Objectives: Recently, the utility rate of Korean-Medical service has been a 6 percent of the domestic market share in medical service, so there is a lot of effort to increase utility rate of Korean medical service. However, in spite of the importance of image to promotion, there are still few studies about image of Korean medicine. Thus, the purpose of this study was to suggest ways to increase utility rate of Korean medical service by surveying and analysing recognition of image of Korean Medicine. Methods: People aged between 20s and 40s were targets of investigation. We divided respondents into three groups depending on relation approximation with Korean medicine (weak-related group, normal-related group, strong-related group). The questionnaire consisted of questions about images of Korean medicine, conducted through online and personal interviews. Results: In total, 282 members responded to the survey and the results of the analysis were as follows. The more a person was related to Korean medicine, the greater the tendency to experience Korean medical service. The most associated taste about Korean medical institutions was Bitterness, smell was smell of Korean medicine, color was yellow, feeling was warm, sound (instrument) was drum, and treatment pattern was Acupuncture, respectively. The most associated image of acupuncture was painful, and the most associated age of Korean medical doctors was 40s. The most associated general term of Korean medicine was physical constitution, and most associated pathological term was extravasated blood. Conclusions: This study can be very useful for future image marketing of Korean medicine because there have been no other studies about image on Korean medicine before now. But this study has also some limits like area, respondent selection, etc., so a more detailed and comprehensive survey is needed.

• 한국가금학회지
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• 제26권1호
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• pp.43-50
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• 1999

The features of special brand eggs are growing more and more diverse and it is hard to draw a clear distinction between these and ordinary (no-brand) eggs. Special brand eggs range from those with objectively recognizable characteristics to those given only an unsubstantial product image and price differentials are among them great, too. The relation between product features and prices is unclear. Special brand eggs are the commodity whose characteristics are the vaguest of all livestock products. Farm's brand eggs produce a high profitability to producers is they are directly sold to consumers, by, for example, home-delivery service. But if they are sold to supermarkets, etc., producer's (poultry farmer's) income becomes lower by the amount of distributors' margin, reducing the profitability substantially. Thus how to increase the ration of retailing is important for farmers to secure a high profit. The sales strategies of poultry are the combination of two elements, that is, new product development (product differentiation) and creation of new market. But it is difficult for special brand egg producers to develop products with clear characteristics (use value) distinct form ordinary eggs and so these producers depend on the factors of appearance, such as the color of egg shells and package. Special brand eggs manage to keep their marketable value by the combination of the few product features and product image. Thus NB eggs from feed producers have a great market-ability since they can take advantage of the power of patents and TV commercials. However, market differentiation affects profitability much more than product features and price gaps are very wide between directly sold and wholesaled eggs. The producers of special brand eggs have come to the turning point where they have to decide whether they will content with being the subcontractors for NB and PB eggs or they will continue to keep their independence in production and marketing.

• 한국의상디자인학회지
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• 제13권4호
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• pp.29-39
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• 2011

The purpose of this study provides a high consumer-oriented wedding dress on the consumer and offering the consumer-oriented product and provide a basis data to develop a wedding shops so it can stable and manage of effective marketing. Wedding shop for a survey of consumer preference, and based on this wedding dress designed and made. The results are summarized as follows. First, when wearing wedding dresses and "graceful and feminine" image that seek to pursue an image that showed the highest response, "simple and stylish", "cute and vivid" image was in order. In the survey of wedding dress preference, lace is preferred, in tone of color white is preferred by and large. In silhouette, A-line is preferred most, in neckline, exposure of the shoulder, in sleeve length, sleeveless, in decoration, beads. Second, on the basis of these results, depending on the image to pursue the design, wedding was made of 3 creations. The work I is a target of the early 20s, the concept "simple and stylish", and A-line is adopted in silhouette focusing on modern simplicity, soft satin material used of high class. The work II is a target of the late 20s, the concept "cut and vivid", and fit-and-flare made of many folded tulle mesh material. The work ill is a target of the 30s overall, the concept "graceful and feminine", and high-waist- empire-line is adopted in silhouette, splendid lace material used, is of the gorgeous and mature beauty.